- 1 red snapper fillet, skinned
- 55g/2oz cashew nuts
- small handful fresh flatleaf parsley
- small piece fresh coconut, flesh only
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp vegetable oil
- ¼ onion, chopped
- 1 garlic clove, chopped
- 150g/5½oz canned ackee, drained
- salt and freshly ground black pepper
- 1 tsp vegetable oil
- 55g/2oz okra, sliced lengthways
- 1 tbsp tomato purée
- 2 tbsp white wine
- 2 tbsp white wine vinegar
- Preheat the oven to 200C/400F/Gas 6.
- For the herb-crusted red snapper, place the snapper fillet onto a non-stick baking sheet.
- Place the cashews, parsley, coconut and vegetable oil in a food processor and pulse to combine. Season with salt and freshly ground black pepper.
- Spread the mustard over the fish and press the crust mixture on top.
- Transfer to the oven and bake for 8-10 minutes, or until the crust is golden-brown and the fish is cooked through.
- For the pan-fried ackee, heat the vegetable oil in a pan over a medium heat, add the onion and fry until soft. Add the garlic and ackee and fry until crisp. Season, to taste, with salt and freshly ground black pepper.
- For the chutney, heat the oil in a pan over a medium heat, add the okra, tomato purée, wine and vinegar and simmer until the liquid is reduced by half and the the okra is tender.
- To serve, spoon the chutney into the centre of a plate and top with the fried ackee and the red snapper.